Red Salad With Pickled Beet Vinaigrette Recipe

Name: Red Salad With Pickled Beet Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 baby red beets, trimmed, scrubbed; 2 whole star anise pods; 2 cups verjus; 1 teaspoon kosher salt; 2 tablespoons raw pumpkin seeds (pepitas); 2 anchovy fillets packed in oil; 1 garlic clove, finely grated; 1/3 cup grated Parmesan; 1/4 cup basil leaves; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; Kosher salt, freshly ground pepper; Mixed red and purple raw fruits and vegetables (such as tomatoes, plums, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges; Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

Servings: persons

6 baby red beets, trimmed, scrubbed
2 whole star anise pods
2 cups verjus
1 teaspoon kosher salt
2 tablespoons raw pumpkin seeds (pepitas)
2 anchovy fillets packed in oil
1 garlic clove, finely grated
1/3 cup grated Parmesan
1/4 cup basil leaves
1/4 cup olive oil
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
Mixed red and purple raw fruits and vegetables (such as tomatoes, plums, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges
Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

1
Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat.
2
Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30-40 minutes. Let cool.
3
Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
4
Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.
5
Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
6
Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.
7
To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
8
Vinaigrette can be made 2 days ahead. Cover and chill.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 baby red beets, trimmed, scrubbed, 2 whole star anise pods, 2 cups verjus, 1 teaspoon kosher salt, and more.

Yes, Red Salad With Pickled Beet Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Salad With Pickled Beet Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions